Pin feathers are a PITA, that's for sure. The age of the birds may have something to do with it. If they are processed at a stage when the feathers are more mature, this may make it easier. No good when they are moulting, of course.

Skinning is good when you are jointing the bird rather than roasting it whole, but turkey, especially the breast, is a dryer (less fatty) meat than most other poultry and the skin certainly helps to keep it from drying out. You could try covering it with strips of bacon if you roast a skinned bird. We used to do that with partridge and it did help.